Creamy Pumpkin Soup with Crispy Roasted Potatoes |

Creamy Pumpkin Soup with Crispy Roasted Potatoes

This Pumpkin Soup is a dish creamy to taste yet balanced by crispy potatoes. A velvety soup comes together with fresh ginger and a dash of lemon juice.

Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people


Ingredients for the Soup:

  • 3 cups pumpkin flesh diced without the skin
  • 1 cup water
  • 1 can coconut milk
  • Small dash of mustard seeds optional
  • 2 tablespoons coconut oil
  • 1/2 white onion
  • 2 teaspoons ginger powder or 1 thumb fresh ginger grated
  • Sea salt
  • Juice of half lemon


  • 4 Small potatoes
  • 1 tablespoon 1 tablespoon olive oil
  • Sea salt


  1. Start by preheating the oven to 400F. Thinly slice the potatoes into small, bite-sized quarters. Place in a non-stick baking pan and toss the sea salt and olive oil. Place in the oven and cook for 25 minutes, turning half way.
  2. In the meantime, make the soup. Roughly chop the onions and sauté in a large frying pan with the coconut oil, ginger and mustard seeds for 5 minutes. Then add the diced pumpkin (skin removed), boiling water and coconut milk to the same sauté pan and cook until the pumpkin is tender, about 15 minutes. Either using a blender or hand blender puree the pumpkin mixture into a creamy soup. Top with the potato crisps and enjoy!